Hong Kong Chicken Curry

• vegetable oil or canola oil
• 1 1/2 - 2 lbs chicken breasts, cut into large bite-size pieces
• 3 -4 potatoes, cleaned and chopped into bite-size pieces
• 1 small yellow onion, chopped
• 1 large green pepper, chopped
• 1 (8 ounce) can pineapple chunks, drained
• 1 (8 1/2 ounce) package curry sauce mix (I use "Golden Curry", use 2 bricks from the block for mild flavor, 3 bricks for stronger)
• 8 ounces coconut milk

1. In a deep, non-stick pan, add enough oil to coat the bottom of the pan and set over medium-high heat.
2. Add chicken. When it begins to turn brown, add potatoes. Stir.
3. Add onion and green pepper to pan. Cover.
4. Break off desired amount of curry bricks from block and add to the pan. Add a few tablespoons of water to help dissolve.
5. Stir in coconut milk until sauce is creamy.
6. Add pineapple chunks and stir. Cover.
7. Allow to simmer, covered, for 5 minutes.
8. Serve hot with steamed jasmine rice and enjoy!

vegetable oil, chicken breasts, yellow onion, green pepper, pineapple, curry sauce, coconut milk

Taken from www.food.com/recipe/hong-kong-chicken-curry-422706 (may not work)